No Churn Banana Pudding Ice Cream

Two weeks after having my wisdom tooth surgery, you’d think I’d be burned-out on anything involving pudding or ice cream! Instead I’ve been obsessed with experimenting with ice cream recipes. So far, I’ve made a tangy peach yogurt flavor and then this delicious banana pudding ice cream I’m sharing with you today. It’s a fun twist on a sweet, southern treat I’ve loved since childhood!

Like my last post of the strawberry flavored ice cream, this recipe doesn’t require an ice cream maker either. I did use a stand-mixer to make homemade whipped cream, which gives the ice cream a velvety texture and rich taste like real banana pudding. A good tip for making whipped cream: Chill your bowl and whisk in the freezer for at least 10 minutes before whipping the cream. A cold bowl helps your cream stay cold while being whipped at a high speed.

I didn’t incorporate sugar into the whipped cream because the other ingredients add just enough sweetness. It’s certainly an indulging dessert, like real banana pudding. I tried to take a few short cuts to balance out the calories and guilt, but I was shamelessly happy with the results after the first bite.

What was your favorite ice cream growing up as kid? Has that changed since adulthood?

NO-CHURN BANANA PUDDING ICE CREAM

INGREDIENTS

3 or 4 very ripe bananas

1 package of sugar-free, instant vanilla pudding mix

1/2 teaspoon vanilla extract

1 can of fat-free sweetened condensed milk

2 cups vanilla wafers (less if preferred)

2 cups heavy whipping cream

DIRECTIONS

1. Chill mixing bowl, whisk attachment, and loaf pan (or container of your choice) in the freezer while preparing food.
2. Lightly crush wafers into small pieces.
3. In a large sized bowl, mash bananas with a fork.
4. Add pudding mix, vanilla extract, and condensed milk to the mashed bananas and mix well.
5. Using your stand mixer, whip heavy cream at high speed until stiff peaks form, about 1 minute.
6. Gently fold whipped cream into banana until incorporated. Then fold in wafer pieces.
7. Add ice cream mixture to chilled loaf pan or container. Freeze for at least 3 hours, serve and enjoy!

 

Recipe adapted from One Sweet Appetite.